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Recipecouscous

Moroccan Chicken with Preserved Lemons and Couscous

one glance at the ingredients for this recipe and i knew it was, for me, a must-try recipe. i also loved the inclusion of time for marinating the chicken. marinating always makes such a difference to the end result. i'll be making this without the red chilli, but i'm well aware that many others will probably want to increase the heat. c'est la vie! i'd also prefer to serve it with a rice dish rather than couscous. i found this recipe in the latest edition - may 2005 - of the 'australian good taste' magazine.

complex17 ingredients18 preparation steps
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Ingredients

  • fresh lemon juice
  • honey
  • garlic cloves
  • ground turmeric
  • ground cumin
  • ground cinnamon
  • cayenne pepper
  • skinless chicken breasts
  • preserved lemons
  • chicken stock
  • slivered almonds
  • olive oil
  • yellow onion
  • red chile
  • couscous
  • currants
  • fresh coriander leaves

Preparation

  1. 1combine the lemon juice , honey , garlic
  2. 2turmeric , cumin , cinnamon and cayenne pepper in a large glass or ceramic dish
  3. 3add the chicken and turn over so that it is thoroughly coated with the marinade
  4. 4cover and place in the refrigerator for at least three hours , preferably overnight , to develop the flavours
  5. 5preheat the oven to 180c
  6. 6remove the chicken from the marinade and reserve the marinade
  7. 7place the chicken and the preserved lemon in a roasting pan
  8. 8roast in a preheated oven for 20 minutes , or until cooked through
  9. 9transfer the chicken and lemon to serving plate
  10. 10wipe the pan with paper towels to remove any fat , add the reserved marinade and 1 / 2 a cup of the stock and bring to the boil over a high heat
  11. 11cook , stirring , for 5 minutes or until the sauce thickens
  12. 12remove from the heat
  13. 13heat a small saut pan over a medium heat , add the almonds and cook , stirring , for 2 minutes or until toasted
  14. 14heat the oil in a large saut pan over a medium heat , add the onion and chilli and cook , stirring , for 2 minutes or until both have softened
  15. 15add the remaining stock and bring to the boil
  16. 16add the couscous and stir to combine
  17. 17cover and set aside for 5 minutes or until the liquid is absorbed
  18. 18use a fork to separate the grains